Ingredients: |
Ingredients: Crust:
1 ¾ c. fresh bread crumbs from French bread
1 c. freshly grated Parmesan or Asiago cheese (about 3 oz.)
6 Tbsp. melted butter
Filling:
1 Tbsp. olive oil
1 c. chopped onion
1 c. chopped red bell pepper
4 c. coarsely chopped assorted fresh wild mushrooms (oyster, stemmed shiitake, crimini)
3 (8-oz.) pkg. cream cheese at room temperature
2 tsp. salt (I do not add this)
1 tsp. freshly ground black pepper
4 large eggs
½ c. whipping cream
10 oz. crab meat (about 2 c.)
1 c. grated smoked Gouda cheese (about 4 oz.)
½ c. chopped fresh parsley
1 French bread baguette, sliced & toasted
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Directions: |
Directions:For crust: Preheat oven to 350º F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch diameter spring-form pan with 2 1/4 inch high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
For Filling: Heat oil in heavy skillet over medium-high heat; add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
Using an electric mixer, beat cream cheese, salt, and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time, then whipping cream. Mix in vegetable mixture, crab meat, Gouda, and parsley.
Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken ---- about 1 1/2 hours.
Transfer pan to rack and cool. When cool, run small sharp knife around pan sides to loosen cheesecake. Release pan sides; transfer to platter.
Serve cold or at room temperature with baguette slices and/or an assortment of crackers.
Number of Servings: 20 |
This recipe for Crab and Wild Mushroom Cheesecake is from